不同玉米品种理化特性及淀粉品质的研究

Physicochemical Properties and Starch Quality of Different Corn Varieties

从河北省玉米主栽品种中选取15个品种作为供试材料,对玉米粉的白度、色差,蛋白质、脂肪、淀粉含量及淀粉的直链淀粉含量、持水率、溶解度与膨润力、糊化特性、微观结构及淀粉糊的透明度、冻融稳定性、凝沉性和凝胶特性进行系统研究。将所选的15种玉米根据类别分为糯玉米和普通玉米,然后对普通玉米品种进行聚类分析,在平方Euclidean距离为10处,可将14种普通玉米根据淀粉性质分为3类。万糯2000可用作食品增稠剂、稳定剂;适用于饮料和冷冻食品工业等;Ⅰ类淀粉适合添加到饮料及蒸煮类食品中作增稠剂、稳定剂;Ⅱ类适合作速冻食品中的持水剂;Ⅲ类适合应用于冷冻及凝胶类食品中。因此可根据不同加工目的选择不同类型的玉米品种。

Fifteen corn varieties from Hebei Province were selected as the test materials.The whiteness,color difference,protein content,fat content and starch content of corn flour were investigated.And the amylose content,water holding capacity,solubility and swelling power,gelatinization properties,microstructure of corn starch and the transparency,freezing and thawing stability,coagulability,gel texture of starch paste were systematically studied.The selected 15 kinds of corns were divided into two categories:waxy corn and common corn.Then cluster analysis of common corn varieties was carried out,14 kinds of common corns were divided into three categories in accordance with the starch properties at the distance which was 10 to square Euclidean.Wannuo 2000 could be used as a food thickener and stabilizer,suitable for beverage and frozen food industry;CategoryⅠstarch was suitable to be added to beverage and cooking food as thickener and stabilizer;CategoryⅡwas suitable for water holding agent in quick frozen food;CategoryⅢwas suitable for frozen and gelatinous foods.Therefore,different types of corn varieties can be selected according to different processing purposes.